Crispy Chicken Wings
These crispy chicken wings are incredibly delicious and perfect for any occasion. The marinade and frying technique ensure a flavorful and crunchy exterior while keeping the meat tender and juicy inside.
Yield: 4
Materials
- - 1 pound chicken wings cut at the joints (drumettes and flats)
- - 2 tablespoons cooking wine
- - 2 tablespoons light soy sauce
- - 1/2 teaspoon salt
- - 1/2 teaspoon black pepper
- - 1 raw egg
- - 1-2 tablespoons cornstarch
- - Oil for frying
Instructions
Marinate the Chicken Wings:
- - In a large bowl, combine the chicken wings with cooking wine, light soy sauce, salt, and black pepper.
- - Mix well to coat the wings evenly.
- - Let the chicken wings marinate for at least 30 minutes to absorb the flavors.
Prepare the Wings for Frying:
- - After marinating, pour off any excess marinade.
- - Add the raw egg to the bowl and mix well to coat the wings.
- - Add 1-2 tablespoons of cornstarch and mix again until the wings are evenly coated. The starch helps to create a crispy texture when fried.
Fry the Chicken Wings:
- - Heat a generous amount of oil in a deep pan or skillet over medium heat. The oil should be enough to submerge at least half of the wings.
- - Once the oil is hot (around 350°F or 175°C), carefully add the chicken wings in batches, making sure not to overcrowd the pan.
- - Fry the wings on one side until golden brown and crispy, then turn them over to cook the other side. This should take about 8-10 minutes per batch, depending on the size of the wings.
- - Turn the wings occasionally to ensure even cooking and prevent burning.
- - Once cooked and crispy, remove the wings from the oil and drain on paper towels to remove excess oil.
Serve:
- - Serve the crispy chicken wings hot, with your favorite dipping sauce or as they are.